Ingredients:

200 gr of butter
150 gr of oil
4 cloves of garlic, finely chopped
6 salted anchovies boned and cut into pieces
Salt
1 white truffle

Bagna Cauda

Preparation

Put in a pan, preferably earthenware, butter, oil and garlic. Heat well up, but without the garlic becomes brown. Remove the pan from the heat and add the anchovies.

Put on the fire, always low and stirring, let the anchovies dissolve. Completed with a pinch of salt and truffles cut into thin slices.
This sauce must be brought on the table above a chafing dish, why should be hot. Then dip into it cardoons, celery and raw peppers.

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